I Fear We May Be Unsupervised

🫒 Moroccan Spiced Dry-Cured Olives -- for Tony For about 2 cups dry-cured black olives, toss together: 2 cups dry-cured black olives 3 tablespoons really good olive oil 1½ tablespoons finely chopped preserved lemon rind 1 small garlic clove, finely grated ½ teaspoon ground cumin ½ teaspoon ground coriander ¼ teaspoon smoked paprika ¼–½ teaspoon harissa, depending on how much heat you want 2 tablespoons chopped cilantro 1 tablespoon chopped flat-leaf parsley A little fresh or

🍊 Warm Orange, Fennel & Pistachio Olives This would be fragrant, citrusy, slightly smoky and absolutely gorgeous in a bowl. For about 6–8 people 2 cups Castelvetrano olives 1 cup Kalamata or another dark, meaty olive ⅓ cup really good extra-virgin olive oil 4 wide strips orange peel 2 strips lemon peel 1 teaspoon fennel seeds, lightly crushed ½ teaspoon coriander seeds, lightly crushed 2 garlic cloves, smashed 2 small rosemary sprigs ½ teaspoon Aleppo pepper Freshly ground b

🫒 Warm Balsamic, Shallot & Thyme Olives with Crispy Prosciutto Serves 6–8 as an appetizer This one is deep, savoury, a little sweet, and very cocktail-hour-ish. I’d use mostly green olives so that gorgeous dark balsamic glaze shows against them. You’ll need: 3 cups mixed green olives — Castelvetrano plus Cerignola would be wonderful ¼ cup excellent extra-virgin olive oil 1 large shallot, very thinly sliced 2 garlic cloves, lightly smashed 4–5 fresh thyme sprigs 2 wide strips